We are farmstead cheesemakers, which means we make cheese on our farm, from the fresh milk of our own herd.

We are also artisan cheeesmakers. This means our cheese receives the hands-on, detailed attention that only a quality-conscious, small-scale operator can provide. We make cheese year-round, and you can taste the seasonal variations in the cheese.

We offer some of the freshest cheeses available, as well as extremely sharp cheeses aged up to ten years and sometimes more. The following is a listing of cheese and dairy products we currently offer:

Ladysmith: Our signature cheese, Ladysmith, has been described as a cross between Queso Fresco and Ricotta Salata. As with our other fresh cheeses, it can be sold as soon as the day after it is made. Ladysmith was also called the “best…most addictively snackable new cheese” by the Seattle Weekly in 2009. Since then it won First Place at the 2010 American Cheese Society awards competition for the category of unripened cow’s milk cheeses.

Ladysmith with Chives or Arugula: Two flavored versions of our delicious signature cheese. Made with fresh herbs. The Arugula Ladysmith has calendula flower petals added seasonally.

Aged Ladysmith: Starting at an age of about two weeks, our signature cheese develops a rind with a creamy texture within and a delightfully complex flavor for such a young cheese. When aged a bit longer it will start to dry out, and after a few weeks will be well-suited for grating.

Black Mambazo: Our Aged Ladysmith with an attractive coating of cocoa and chipotle that gives it a bit of spice and intrigue.

Queso Fresco: A traditional Latin American fresh cheese that is firmer and milder than our Ladysmith.

Our Natural Rind Gouda is air dried, never wrapped in plastic, and able to breathe during the ripening process. It develops a hard, edible rind and an especially rich interior.

Mont Blanchard Cheddar: a cheddar-style cheese, named after our local mountain. Available in mild, medium, sharp, and extra sharp. Chipotle Cheddar is a spicy variation on this cheese.

Montasio: One of our raw milk varieties, this is a traditional cheese of Friuli-Venezia Giulia, in northeastern Italy. We age it for a minimum of six months. It is a fine, full-flavored cheese that grates well when aged.

We offer a thin, loose set whole-milk yogurt and a thick Greek yogurt. Our Greek yogurt is the same whole milk product, but has been strained to remove most of the whey. Our Yogurt Cheese (Labneh) is made like the Greek yogurt, but strained longer, to produce a consistency similar to cream cheese. All of our yogurts are made only from our own milk and bacterial cultures, nothing more. They are always fresh so you can count on the highest populations of beneficial bacteria.

KEFIR

Authentic kefir (kəfír) is a fermented milk product that originated in the Caucasian mountains thousands of years ago. It is made by inoculating milk with kefir grains strained from previous production of kefir. Unlike yogurt and some products on the market called “kefir”, true kefir is a symbiotic combination of bacteria and yeasts. Rich in diverse populations of beneficial bacteria and yeasts, it is reported to have many health benefits. Lactose intolerant people often find they do not have a problem drinking kefir.